WO2022202969A1 - Method for producing mix for okonomiyaki or takoyaki, method for producing okonomiyaki or takoyaki, and mix for okonomiyaki or takoyaki - Google Patents

Abstract

Provided is a method for producing a mix for okonomiyaki or takoyaki, wherein wheat bran derived from heat treated white wheat is included in the mix. The heat treatment is preferably a heat-moisture treatment. The white wheat is preferably at least one type of wheat selected from Australian standard white wheat and prime hard wheat. The wheat bran derived from the heat treated white wheat is preferably included in an amount of 10-50 parts by mass per 100 parts by mass of the mix.

Description

Method for producing okonomiyaki or takoyaki mix, method for producing okonomiyaki or takoyaki and mix for okonomiyaki or takoyaki

The present invention relates to a method for producing okonomiyaki or takoyaki mix, a method for producing okonomiyaki or takoyaki, and an okonomiyaki or takoyaki mix.

In recent years, due to the growing awareness of health, the demand for wheat bran, which is rich in nutrients such as dietary fiber, vitamins and minerals, has increased. For example, there are documents mentioning okonomiyaki or takoyaki as uses of wheat bran or whole grains having a wheat husk (Patent Documents 1 to 4).

Wheat bran is classified into bran derived from white wheat and bran derived from red wheat, depending on the color of the husk. Until now, most of the wheat bran on the market has been derived from red wheat, and therefore most of the wheat bran used in foods has been derived from red wheat. On the other hand, bran derived from white wheat has recently been proposed for use in foods (eg Patent Document 5).

JP-A-62-198620 U.S. Patent Application Publication No. 2009/0202674 JP 2013-192518 A JP 2018-174808 A JP 2017-012099 A

However, the present inventors have found that when conventional wheat bran is included in the okonomiyaki or takoyaki mix, the bran has a unique flavor and harshness, and it tends to have a sticky texture and easily lose its shape. did. In contrast, Patent Documents 1 to 5 do not recognize the above problems.

An object of the present invention is to provide an okonomiyaki or takoyaki mix that contains wheat bran, suppresses harshness, suppresses sticky texture, and provides okonomiyaki or takoyaki with shape retention.

As a result of extensive studies, the present inventors found that by using bran derived from heat-treated white wheat as wheat bran, it is possible to suppress harshness, suppress sticky texture, and improve shape retention. I found

The present invention is based on the above findings, and provides a method for producing an okonomiyaki or takoyaki mix, wherein the mix contains wheat bran derived from heat-treated white wheat.

The present invention also provides a method for producing okonomiyaki or takoyaki, which uses, as raw material flour, raw material flour containing wheat bran derived from heat-treated white wheat.

The present invention also provides an okonomiyaki or takoyaki mix containing wheat bran derived from white wheat.

The present invention will be described below based on its preferred embodiments. The okonomiyaki or takoyaki mix in the present invention is powdery.

The present invention uses wheat bran as an ingredient to be included in the okonomiyaki or takoyaki mix. Wheat bran may be the residue obtained by removing the endosperm from wheat grains, or the residue obtained by further removing the germ, which is produced in the general process of manufacturing wheat flour. In the present invention, the production method and composition of wheat bran, the type of wheat that is the source of wheat bran, and the like are not particularly limited. A method for producing wheat bran typically involves adding water and tempering selected wheat grains as necessary, then pulverizing the pulverized product, sorting the pulverized product with a sifter, a purifier, etc., and obtaining endosperm and germ. including the step of removing The method of pulverizing wheat grains is not particularly limited, and examples thereof include a roll pulverization method and an impact pulverization method, and a plurality of pulverization methods may be combined. The pulverizer used in the impact pulverization method is not particularly limited as long as pulverization is performed by mechanical impact between an impact plate and a rotating rotor. preferable.

Wheat is roughly divided into two types, red wheat and white wheat, according to the color observed when the grain is visually observed. Red wheat is wheat that contains a red pigment in the husk, and is observed as red, reddish brown, or brown when the wheat kernel is viewed. On the other hand, white wheat is wheat that does not substantially contain a red pigment in the hull portion, and is observed as white or pale yellow when the wheat grain is visually observed. In the present invention, bran derived from white wheat (hereinafter also referred to as "white wheat bran") is used as the wheat bran.

The inventors of the present invention have found that conventional mixes for okonomiyaki or takoyaki using wheat bran tend to give okonomiyaki or takoyaki a sticky texture (thus, it is difficult to obtain a fluffy texture), and the dough is It was found that the shape is easily lost, and the shape of takoyaki is easily lost. When wheat bran is included in okonomiyaki or takoyaki mixes, it is usually used as a partial substitute for flour. Since wheat bran is mainly composed of insoluble dietary fiber, the inclusion of wheat bran increases the water absorbency of the mix. Due to this, it is considered that the shape of the dough tends to collapse or lose its shape when it is turned over during baking, and the cooking is poor and the texture tends to be sticky. In the present invention, the reason why the texture of okonomiyaki or takoyaki can be improved by using heat-treated wheat bran derived from white wheat is not clear, but the water absorption and fibrous properties of white wheat bran are similar to those derived from red wheat. Due to the fact that it is different from wheat bran, it is easy to obtain the effect of improving shape retention and texture, and it is understood that the properties of the white wheat bran are more effectively improved by heat treatment. When the present invention is a takoyaki mix, it is difficult for the mixture to lose its shape, and releasability is improved. Furthermore, the present inventors have found that okonomiyaki or takoyaki using heat-treated white wheat bran is less acrid than when heat-treated red wheat bran is used.

Specific examples of white wheat used in the present invention include common wheat, Australian Standard White (ASW, produced in Australia, ASW in the present specification is Australian Standard White Noodle Blend (English notation is Australian Standard White Noodle blend, ASWN blend or ASWNB))); Prime Hard (PH, Australian product); Soft White (SW, US product); Western White (WW, US product); (produced in Japan), etc. These white wheat can be appropriately selected, for example, by genetic characteristics.

Common wheat is roughly divided into three types, hard wheat, soft wheat, and intermediate wheat, which has a hardness intermediate between hard and soft, according to the hardness of the wheat kernel. Among these types, from the viewpoint of further improving the flavor, texture, and shape retention of okonomiyaki and takoyaki obtained by blending in the mix, white wheat classified as hard wheat or intermediate wheat is used. It is preferable to use white wheat, and it is more preferable to use white wheat classified as intermediate wheat.
Taking the aforementioned white and common wheat as an example, hard wheat includes PH and the like, intermediate wheat includes ASW and the like, and specific examples of soft wheat include WW and the like.

For the above reasons, it is more preferable to use at least one of ASW and PH among the white wheat brans used in okonomiyaki or takoyaki mixes, and it is even more preferable to use ASW. By using such white wheat bran as a raw material for okonomiyaki or takoyaki mix, it is possible to suppress sticky texture and easily obtain soft texture, improve shape retention, and further suppress harshness. can be effectively implemented. It is also preferable from the viewpoint of expression of good grain-like flavor and promotion of health.

White wheat bran is preferably subjected to heat treatment such as dry heat treatment and wet heat treatment, and more preferably wet heat treatment. By performing such a heat treatment, okonomiyaki and takoyaki with higher shape retention can be easily obtained, and the fluffy texture is further improved. Moreover, white wheat bran can be finely pulverized by heat treatment, which is advantageous in that wheat bran with a small particle size can be obtained with high productivity. In addition, the heat treatment can reduce or deactivate the activities of various enzymes such as amylase and protease, which is particularly advantageous in that the processability and texture of the dough can be further improved.
Whether the white wheat bran has been heat-treated can be determined, for example, by measuring enzyme activity or measuring gluten vitality. Specifically, taking enzymatic activity as an example, heat-treated white wheat bran has less enzymatic activity than unheated white wheat bran, or is below the detection limit, and is distinguishable in this respect. .

In the present invention, the heat treatment applied to wheat bran may be wet heat treatment or dry heat treatment.
Moist heat treatment is a process in which the object to be treated (wheat bran) is heated while maintaining the moisture in the object (wheat bran) or by supplying moisture from the outside. In the wet heat treatment, moisture such as water, saturated steam, superheated steam, etc. can be supplied and used. The heating method in the wet heat treatment is not particularly limited, for example, after adding moisture to the treatment object in a closed environment, a method of directly contacting the treatment object with a heat medium such as hot air, high temperature steam contacting the treatment object and condensing A method of heating by latent heat and a method of heating an object to be treated in a high-humidity atmosphere can be mentioned.
The dry heat treatment is a process of heating an object to be treated (wheat bran) under conditions of no addition of moisture, and is a heat treatment performed while actively evaporating the moisture in the object to be treated. The dry heat treatment can be carried out, for example, by heating in an oven, heating in a roasting kiln, heating in a constant temperature bath, heating by blowing hot air, or leaving in a high-temperature and low-humidity environment. In addition, the process of drying wheat bran with water, etc. by blowing hot air on it does not give sufficient heat to the process target due to the latent heat of evaporation of moisture, so this process is not included in dry heat treatment. can't

Specific examples of the heat treatment applied to wheat bran include: 1) treatment to subject the wheat bran to be treated to a wet heat treatment to raise the product temperature to 80 ° C. or higher (hereinafter also referred to as "moist heat treatment α"), 2) treatment target The wheat bran is subjected to dry heat treatment to raise the product temperature to 80 ° C. or higher (hereinafter also referred to as "dry heat treatment β").

As an example of wet heat treatment α, the product temperature of wheat bran to be treated is preferably 80 to 110 ° C., more preferably 85 to 98 ° C., and the treatment time (the time during which such product temperature is maintained) is preferable. is 1 to 60 seconds, more preferably 3 to 60 seconds.
The wet heat treatment α can be performed, for example, by introducing wheat bran to be treated and saturated steam into the powder heating apparatus described in Japanese Patent No. 2784505 so as to obtain the above-mentioned temperature and time. This granule heating apparatus includes a cylindrical pressure vessel having a saturated steam blow-in port and containing an object to be treated, and a granule charged from an inlet arranged at one end of the vessel while being stirred. and an agitating means having a plurality of rod-like blades having dimensions close to the inner diameter of the cylinder on a rotating shaft so as to transfer the mixture toward a discharge port arranged at the other end of the container.

Dry heat treatment β is performed so that the product temperature of wheat bran to be treated is preferably 80 to 200 ° C., more preferably 110 to 180 ° C., further preferably 115 to 150 ° C., and the treatment time (such product temperature is maintained) is preferably 1 to 120 minutes, more preferably 3 to 120 minutes, still more preferably 5 to 90 minutes. In the dry heat treatment, the wheat bran is introduced into an apparatus having the same configuration as the heat treatment stirrer described in JP-A-2004-9022, for example, and the temperature and time can be adjusted as described above. This heat treatment stirrer includes a cylindrical container containing a material to be treated, a hollow rotating shaft provided inside the container, a hollow pipe screw formed in communication with the shaft, a rotating shaft and a steam supply source that supplies steam into the pipe screw, and heat transfer generated by supplying steam into the rotating shaft and the pipe screw is propagated to the workpiece through the rotating shaft and the pipe screw to dry the workpiece. It is designed for heat treatment.

In the present invention, the use of a heat-treated product obtained by heat-treating wheat bran obtained by removing the endosperm reduces the effect of the heat treatment on the starch and protein contained in the endosperm compared to the case of using the heat-treated product of whole wheat flour. It has the advantage that it is hard to be affected and the texture and shape retention are improved.

Wheat bran preferably has an average particle size of 200 μm or less, from the viewpoint of expressing smooth and good texture in the resulting okonomiyaki or takoyaki when white wheat bran is used to produce okonomiyaki or takoyaki. More preferably, the average particle size is 150 µm or less, still more preferably 120 µm or less, and even more preferably 100 µm or less, because okonomiyaki and takoyaki with a smooth texture can be easily obtained. More preferably, the wheat bran has an average particle size of preferably 10-200 μm, more preferably 20-150 μm, even more preferably 30-120 μm, even more preferably 50-100 μm. The average particle size in the present invention is measured by a dry method using a laser diffraction scattering particle size distribution analyzer (for example, Nikkiso Co., Ltd., "Microtrac particle size distribution analyzer 9200FRA") at a cumulative volume of 50% by volume. Refers to volume cumulative particle size D50. White wheat bran having such an average particle size can be easily obtained by classification using a sieve, an air classifier, or the like.

When wheat bran is classified using a sieve, the sieve preferably has an opening of 150 to 200 μm, more preferably 150 to 180 μm, and still more preferably 150 μm. Collect a fraction that has passed through the sieve. do.
In addition, when wheat bran is classified using an air classifier, a classifier that can accurately separate a fraction with a particle size of 150 to 200 μm as a boundary is used, preferably an average particle size of 200 μm or less, more preferably an average The fraction with a particle size of 150 μm or less is collected. From the viewpoint of space saving, it is preferable to perform pulverization and classification using an impact pulverizer with a built-in air classifier. An example of the impact-type pulverizer with a built-in air classifier is ACM Pulverizer (trade name) manufactured by Hosokawa Micron Corporation.

The content of heat-treated white wheat bran in the mix is preferably 10 to 50 parts by mass with respect to the total amount of 100 parts by mass of the mix. By using 10 parts by mass or more of heat-treated white wheat bran in 100 parts by mass of the mix, the characteristics of white wheat bran such as texture and taste compared to the case of using general wheat bran are easily exhibited, which is preferable. It is preferable because it can be processed into okonomiyaki and takoyaki of good quality. In addition, it is also preferable in that a sufficient amount of nutrition of wheat bran, including insoluble dietary fiber, can be ensured. In addition, by setting the amount of the heat-treated white wheat bran to 50 parts by mass or less in 100 parts by mass of the mix, the secondary workability and the texture after cooking can be made sufficient. From these points of view, the amount of the heat-treated white wheat bran in 100 parts by mass of the mix is more preferably 15 parts by mass or more and 40 parts by mass or less, and still more preferably 15 parts by mass or more and 35 parts by mass or less.

The mix of the present invention contains other flours in addition to wheat bran derived from heat-treated white wheat. Cereal flour is composed of one or more selected from the group of cereal flour and starch.
Flours other than wheat bran derived from heat-treated white wheat include wheat flour (strong flour, all-purpose flour, soft flour, durum flour, etc.), rice flour, rye flour, corn flour, barley flour, buckwheat flour, bean flour, and adlay flour. , millet flour, millet flour, heat-treated products thereof, and the like, and these can be used alone or in combination of two or more. Among these, wheat flour is preferable, soft flour or all-purpose flour is more preferable, and soft flour is even more preferable.

In the mix of the present invention, the content of flour other than heat-treated white wheat bran is preferably 10 to 85 parts by weight, more preferably 20 to 80 parts by weight, based on 100 parts by weight of the mix. It is preferably 20 to 75 parts by mass.

Examples of starches include raw starches such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch, etc., and their processing (e.g., cross-linking, phosphorylation, acetylation, etherification, oxidation, alpha modified starch, etc.). As the starch, any one of the starches listed above can be used, or two or more of them can be used in combination. The content of starch in the mix of the present invention is preferably 3 to 60 parts by weight, more preferably 5 to 50 parts by weight, based on 100 parts by weight of the mix. Unless otherwise specified, the term "starch" used herein refers to "pure starch" isolated from plants such as wheat, and is distinguished from starch inherently present in flour.

In the mix of the present invention, the proportion of cereal flours, including the heat-treated white wheat bran and other cereal flours, is preferably 50% by mass or more, more preferably 60% by mass or more, and still more preferably 70% by mass. % or more, and most preferably 75 mass % or more.

The mix of the present invention preferably contains gluten. Addition of gluten increases the viscosity of the dough and improves the secondary workability (shape retention, mold releasability, etc.). It is particularly useful in formulations containing a large amount of bran (20% by mass or more in the mix). The amount of gluten is preferably 1-15 parts by weight, more preferably 3-12 parts by weight, per 100 parts by weight of the mix. Suitable examples of gluten include gluten derived from wheat.

The mix of the present invention may contain a thickening agent. Addition of a thickener increases the viscosity of the dough and improves the secondary workability (shape retention, mold releasability, etc.). It is particularly useful in formulations containing a large amount of bran (30% by mass or more). Examples of the thickening agent used in the present invention include gums such as xanthan gum and guar gum, glucomannan, alginic acids, pectin, and the like, and these can be used alone or in combination of two or more. . Among these thickeners, gums, glucomannan, alginates, and pectin are preferred. The content of the thickening agent in the mix of the present invention is preferably 0.1 to 5% by mass, more preferably 0.2 to 3% by mass, based on the total mass of the mix.

In addition, the mix of the present invention may optionally contain other ingredients (other than heat-treated white wheat bran, other flours, gluten and thickeners) that may be used in the preparation of okonomiyaki or takoyaki. can. Other ingredients include sugar, yam powder, protein (excluding gluten), egg powder (whole egg powder, egg yolk powder, egg white powder), salt, seasonings, miscellaneous ingredients, powdered kelp, dashi stock, spices, Examples include extracts and soups, dried vegetables, and dried seafood. The total content of the other materials in the mix of the present invention is preferably 40% by mass or less, more preferably 20% by mass or less, and even more preferably 10% by mass or less in the total mass of the mix.

Next, the method for producing okonomiyaki or takoyaki according to the present invention will be explained. One of the characteristics of the method for producing okonomiyaki or takoyaki according to the present invention is to use raw material flour containing heat-treated white wheat bran as the raw material flour. As the explanation of the raw material powder, the above explanation of the mix of the present invention can be appropriately used.

In general, okonomiyaki is made by adding ingredients such as cabbage, shrimp, octopus, squid, and pork to a batter made by adding water, eggs, and dashi stock to cereal flour. It is a food produced by baking with a baking device having a baking surface.
In general, takoyaki is a food that contains octopus and the like as ingredients and is baked in a mold containing a liquid dough containing cereal flour, and has a unique spherical appearance. Takoyaki is cooked in a takoyaki pan with spherical depressions.
Usually, when producing okonomiyaki and takoyaki, the mix (raw material flour) described above is mixed with liquid ingredients (e.g., water, egg liquid (egg yolk liquid, egg white liquid, whole egg liquid, etc.), seasoning liquid (soup stock, seasoning ingredients, sauces, etc.) and ingredients (meat, seafood, vegetables, tenkasu, pickled ginger, etc.) to prepare the dough.

In the case of okonomiyaki dough, the amount of the mix is preferably 5-25% by mass, more preferably 5-20% by mass, based on the total mass of the dough. The content of liquid in the okonomiyaki dough is preferably 10 to 40% by weight, more preferably 20 to 40% by weight, based on the total weight of the dough. The amount of ingredients is preferably 40-80% by mass, more preferably 40-70% by mass, based on the total mass of the dough. In the case of takoyaki dough, the amount of the mix is preferably 10 to 30% by weight, more preferably 10 to 25% by weight, based on the total weight of the dough. The liquid content in the takoyaki batter is preferably 50 to 90% by mass, more preferably 60 to 80% by mass, based on the total mass of the batter. The amount of ingredients is preferably 25% by mass or less, more preferably 20% by mass or less, relative to the total mass of the takoyaki dough. In addition, these are preferable mass ranges when the amount of ingredients is included in the mass of dough.

Okonomiyaki and takoyaki can be obtained from the obtained dough by baking in a conventional manner.

The okonomiyaki and takoyaki provided by the present invention may be eaten immediately after cooking, may be eaten after cooling appropriately, or may be eaten after being refrigerated or frozen and then thawed or reheated using a heating cooker such as a microwave oven. good. Moreover, when frozen okonomiyaki is to be thawed or reheated before eating, the okonomiyaki may be refrigerated before thawing or reheating. Specifically, for example, okonomiyaki in frozen storage should be thawed and stored in the refrigerator before eating it (for example, the day before eating), and when eating it, use a heating cooker such as a microwave oven. You can reheat and eat.

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[Examples 1 to 10, Comparative Examples 1 to 4: Okonomiyaki]
For the wheat brands listed in Tables 2 to 4 below, heat-treated wheat bran was obtained by the following method.
(Production Example 1: Method for producing wet-heat treated wheat bran)
Various types of wheat were carefully selected and pulverized with a roll type pulverizer, and the pulverized product was classified with a sieve having an opening of 200 μm, and wheat bran was collected as a residue on the sieve.
Next, after impact pulverizing the collected wheat bran using a turbo mill (manufactured by Tokyo Seifunki Seisakusho Co., Ltd.), the pulverized product is subjected to a powder heating apparatus described in Japanese Patent No. 2784505. A wet heat treatment was performed at a product temperature of 90° C. for 5 seconds while introducing saturated steam. Subsequently, the pulverized material after the wet heat treatment is finely pulverized using an impact pulverizer (ACM Pulverizer, manufactured by Hosokawa Micron Corporation), and then classified using a sieve with an opening of 150 μm. Fractions of less than 10% were collected to obtain wheat bran after wet heat treatment. The wheat bran obtained had an average particle size of about 90 μm.

(Production Example 2: Method for producing dry-heat treated wheat bran)
In the above (Production Example 1: Method for producing wheat bran subjected to wet heat treatment), instead of wet heat treatment, a device having the same configuration as the heat treatment stirrer described in Japanese Patent Application Laid-Open No. 2004-9022 is used. A dry heat treatment was performed by heating for 25 minutes so that the product temperature of 120°C. Except for this point, the same treatment as in the above (Production Example 1: Method for producing wet-heat treated wheat bran) was performed to obtain dry-heat-treated wheat bran. The wheat bran obtained had an average particle size of about 90 μm.

Using the wheat bran obtained in Production Example 1 or 2 above, an okonomiyaki mix was prepared according to the formulation shown in Table 1 below. Details of ingredients other than wheat bran in Table 1 are as follows.
Flour: soft flour (flour, manufactured by Nisshin Foods)
Modified starch: Starch acetate (Nisshoku MT-01, manufactured by Nihon Shokuhin Kako)
Gluten: Wheat protein (Super Glue 85H (N), Nippon Colloid)
Thickener: guar gum (PROCOL S-1, manufactured by HABGEN GUARGUMS LIMITED)
Raising agent: AIKOKU Baking Powder Z-UP, manufactured by AIKOKU Co., Ltd.)

<Production of okonomiyaki>
100 g of the mix and 120 g of water were mixed, then 300 g of cabbage, 2 eggs and 30 g of fried eggs were added, and the mixture was stirred and mixed to prepare an okonomiyaki dough. The obtained dough is divided into two pieces and dropped onto an iron plate heated to 200°C in a circular shape, baked for 4 to 6 minutes, turned over and baked for another 5 minutes, turned over and baked for another 5 minutes to produce okonomiyaki. did.
The shape retention of the okonomiyaki during production and the softness and acridity of the obtained okonomiyaki were evaluated by 10 trained panelists according to the following evaluation criteria. The average score of evaluation by 10 panelists was obtained. Table 2 shows the results when using Formulation 1, Table 3 shows the results when using Formulation 2, and Table 4 shows the results when using Formulation 3. The comparative example of the examples and comparative examples in Table 2 is Comparative Example 1, the comparative example of the examples and comparative examples in Table 3 is Comparative Example 3, and the comparative examples of the examples and comparative examples in Table 4 are comparative. Example 4. In the evaluation of okonomiyaki below, "losing the shape" means that the shape of the dough collapses when the okonomiyaki is turned over.

(Soft feeling)
5 points: Softness is superior to the control example.
4 points: Slightly superior to the control example in softness.
3 points: A soft feeling equivalent to that of the control example.
2 points: Slightly inferior to the control example in soft feeling.
1 point: Inferior to the soft feeling compared to the control example

(Shape retention)
5 points: The shape is less likely to collapse than the control example.
4 points: The shape is less likely to collapse than the control example.
3 points: Same shape retention as the control.
2 points: The shape is a little easier to collapse than the control example.
1 point: It is easier to lose shape than the control example.

(Bran acrid)
5 points: The bitterness of bran is weaker than that of the control.
4 points: Slightly weaker harshness of wheat bran than in the control example.
3 points: A harshness of wheat bran equivalent to that of the control example is felt.
2 points: Slightly stronger harshness of wheat bran than the control example.
1 point: Stronger harshness of wheat bran than the control.

As shown in Tables 2 to 4, the okonomiyaki of each example using wheat bran derived from white wheat has excellent fluffy feeling and shape retention compared to each comparative example using wheat bran derived from red wheat. The harshness of the bran was also reduced. In addition, the use of wet-heat treated wheat bran was superior to the use of dry-heat-treated wheat bran in improving shape retention and acridity. In addition, as shown in Table 2, ASW or PH had a high overall evaluation, and the ASW evaluation was particularly high.

[Examples 11 to 16, Comparative Examples 5 to 6: Takoyaki]
A takoyaki mix was prepared according to the formulation shown in Table 5 below. As the components in Table 5, the various components used in the preparation of the okonomiyaki mixes of Examples 1 to 10 and Comparative Examples 1 to 4 were used.

<Takoyaki production>
400 g of water was added to 100 g of the obtained mix, and the mixture was stirred and mixed to prepare takoyaki dough. Pour the resulting dough into a takoyaki machine (hole diameter 4 cm) heated to 190°C, add chopped octopus, tempura bits, green onions and pickled ginger (100 g total of ingredients) and heat, turning the dough over Takoyaki was produced by baking until the heat passed through.
Ten trained panelists evaluated the shape retention and releasability of the takoyaki during production and the softness and acridity of the obtained takoyaki according to the following evaluation criteria. The average score of evaluation by 10 panelists was obtained. Table 6 shows the results. Comparative Example 5 was used as a control example in Table 6. In addition, the following "shape loss" refers to the loss of the spherical shape when the dough is turned over.

(Soft feeling)
5 points: Softness is superior to the control example.
4 points: Slightly superior to the control example in softness.
3 points: A soft feeling equivalent to that of the control example.
2 points: Slightly inferior to the control example in soft feeling.
1 point: Inferior to the control example in softness.

(Shape retention)
5 points: Less likely to lose its shape than the control example.
4 points: Slightly less likely to lose its shape than the control example.
3 points: Same shape retention as the control.
2 points: It is a little easier to lose its shape than the control example.
1 point: More likely to lose its shape than the control example.

(Releasability)
5 points: Releasability is better than that of the control example.
4 points: Releasability is slightly better than that of the control.
3 points: The releasability is equivalent to that of the control example.
2 points: Releasability is slightly worse than that of the control example.
1 point: The releasability is worse than that of the control example.

(Bran acrid)
5 points: The bitterness of bran is weaker than that of the control.
4 points: Slightly weaker harshness of wheat bran than in the control example.
3 points: A harshness of wheat bran equivalent to that of the control example is felt.
2 points: Slightly stronger harshness of wheat bran than the control example.
1 point: Stronger harshness of wheat bran than the control.

As shown in Table 6, the takoyaki of each example using wheat bran derived from white wheat has excellent fluffy feeling and shape retention compared to each comparative example using wheat bran derived from red wheat, and the bran acridness was also reduced, and the releasability was also improved.

According to the present invention, it contains nutritious wheat bran, has good shape retention, and has a good fluffy texture, so that the sticky texture is reduced and the bitterness derived from the bran is reduced. Provided are an okonomiyaki or takoyaki mix capable of producing takonomiyaki or takoyaki, a method for producing the same, and a method for producing okonomiyaki or takoyaki.

Claims (8)

1. A method for producing an okonomiyaki or takoyaki mix, wherein the mix contains wheat bran derived from heat-treated white wheat.
2. The manufacturing method according to claim 1, wherein the heat treatment is wet heat treatment.
3. The production method according to claim 1 or 2, wherein the white wheat is at least one type of wheat selected from Australian Standard White and Prime Hard.
4. The production method according to any one of claims 1 to 3, wherein 10 to 50 parts by mass of the heat-treated wheat bran derived from white wheat is contained in 100 parts by mass of the mix.
5. The production method according to any one of claims 1 to 4, wherein the heat-treated wheat bran derived from white wheat has an average particle size of 200 μm or less.
6. A method for producing okonomiyaki or takoyaki using raw flour containing wheat bran derived from heat-treated white wheat as raw flour.
7. A mix for okonomiyaki or takoyaki containing wheat bran derived from white wheat.
8. The mix for okonomiyaki or takoyaki according to claim 7, wherein the wheat bran is heat-treated.